I Bet You Didn't Know...
To celebrate Tipperary winning the All-Ireland Hurling Final, we thought it was the perfect time to introduce our new mascot - Friar Conlon! Find out why we've chosen a Friar as our mascot here...
"Blow you away good!!"
Posted on: 2016-05-10 13:35:09Chefs Blog
My wife and I made this the last meal of our three week trip to Kenya and Istanbul. I’m getting pretty good at sifting through the comments on Trip Advisor and we had a high level of expectation for this restaurant.
Mother's Day at the Abbey Court Hotel
Posted on: 2016-02-25 08:00:00General
'A Mom's hug lasts long after she lets go' Mother's Day is quickly approaching so why not book before it is too late and treat your Mum to a delicious lunch, dinner of afternoon tea on Sunday March 6th here at The Abbey Court Hotel. Delicious food
Christmas and New Year firmly out of the way!
Posted on: 2016-02-02 09:00:00Chefs Blog
With Christmas and New Year firmly out of the way I have a few moments to put pen to paper, or rather fingers to keyboard, and the first highlight of the year was a visit on Wednesday 27th January to Ballinwillin Farm in Mitchelstown, Co Cork. This is actually
Wedding Fair January 23rd - Begin Planning your Dream Day..
Posted on: 2016-01-22 10:06:00Weddings in Abbey Court
If you got engaged over Christmas, it’s all about to get very exciting... It's all happening this weekend here at Abbey Court Hotel with our Wedding Fair tomorrow (Saturday January 23rd). Pop down to us between 1pm and 6pm tomorrow where we will be showcasing the Abbey Court Hotel Wedding Experience and we promise it is a good one. What better
Food on the Edge... What an Event!
Posted on: 2015-11-04 07:31:00Chefs Blog
I’m sitting here in my office at 7.30 am on a Sunday morning, the Yorkshire puddings are on, the beef went into the oven at 9.00 last night, (and yes it cooks for about 15 hours.) I have beautiful fresh cod to serve and I’m going to make a coca
The Arrival of Sosa Alphabet of 200 flavours.
Posted on: 2015-09-18 16:30:00Chefs Blog
This week saw me experimenting with quite a few new techniques and the arrival, finally, of the Sosa Alphabet of 200 flavours. First the experiments. I used Dark Buckwheat flour
2 New Introductions to our Dining Experience this Week!
Posted on: 2015-09-17 13:26:15Chefs Blog
Two new introductions to the dining experience this week. Both are complimentary with your meal. 1. Since the inception of the Abbott’s Steak House we have made our own bread. Having moved from France to Ireland one of the things that stuck me